Description Edit

Ingredients Edit

• 3 cups frozen whole kernel corn or 6 fresh ears of corn
• 1-1/2 cups chicken broth
• 1 cup milk or light cream
• Some black and red pepper
• 1/2 cup crumbled Cheese

Directions Edit

1. If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender.
2. Drain, keeping water. If you use canned corn, drain and keep liquid.
3. Melt the margarine in a large saucepan and cook the Onion until it is soft.
4. Sprinkle in the flour, mixing well.
5. Cook a couple of minutes, stirring constantly.
6. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency.
7. Add the corn kernels, along with salt and pepper to taste, and about 1/2 cup reserved liquid.
8. Bring the soup to a gentle boil, stirring as the mixture thickens.
9. Simmer for a few minutes. Serve hot.

Other Links Edit

See also Edit

• Sopa de Elote - Mexican variant